I am so grateful that I found a man who likes to eat different things. I was one of those people who would eat the basic foods. After I met Steve I started to eat different foods, well it took a while to muster up the courage but I did it.
One day he brought me to a restaurant (hole in the wall type) to get something to eat. I ordered a sandwich with fries. Steve ordered a Lebanese plate. I looked at him with that expression on my face as "what the heck is that?" I did try it but wasn't too keen on it at first. Years later I tried it again and loved it.
One day I decided to make my own Kibbee at home. It came out bland and a bit dry. I said I would leave it up the real cooks to make it.
Well this past weekend I decided to make it again (don't know what made me do it but I did). I found a recipe on-line and gave it a go. My local grocery store did not have ground lamb so I used all beef. The kibbee came out moist and tasty. I was so happy.
A little note: Note sure if this helped with the moistness of the kibbee, but I used some of the bulgar that I had soaking in water for the tabouleh.
Baked Lebanese Kibbee
•2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)
•2 tablespoons of fresh mint, chopped
•I medium onion, finely chopped
•6 medium tomatoes, diced
•1 tablespoon salt
•1/2 teaspoon black pepper
•1/2 cup bulghur, medium grade
•6 tablespoons lemon juice
•6 tablespoons extra virgin olive oil
Soak bulghur in cold water for 1 1/2 to 2 hours until soft.
Squeeze out excess water from bulghur using hands or paper towel.
Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.
Line serving bowl with grape leaves or romaine lettuce, and add salad.
Sprinkle olive oil, lemon juice, salt and pepper on top.
Serve immediately or chill in refrigerator for 2 hours before serving.